Potato wedges. Cut each potato lengthwise into eight wedges. Place half of the potatoes in the bag; shake well to coat. Place in a single layer in pan.

Combine the next six ingredients in a large plastic bag; set aside. Rinse potatoes under cold water; drain well. Thoroughly wash potatoes, cut in half, and slice into wedges. You can have Potato wedges using 8 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Potato wedges

Prepare of large size potatoes.
Prepare of regular olive oil.
Prepare of garlic powder (or freshly minced garlic).
Prepare of paprika (or red chilli powder).
Prepare of dried mixed Herbs.
It's of Parmesan cheese.
It's of Salt.
You need of oregano.

Toss wedges in olive oil and seasonings. Pour olive oil into a large bowl. Add wedges to the oil; mix until coated. Mix black pepper, oregano, garlic powder, and seasoned salt together in another bowl or a large zip-top bag.

Potato wedges instructions

Peel off the potatoes and wash it properly. Now cut it into halfway length wise..
Just make a diagonal cut or again cut potatoes length wise of your choice thickness..
Now put all the wedges into a large bowl..
Now in a cup take olive oil and mix all the herbs, paprika, salt, garlic powder, fresh grated black pepper, and Parmesan cheese to it and mix it well..
Now pour this olive oil mixture over our potatoes wedges and mix it very well with your hands..
Now arrange all the wedges into a baking tray. Keeping the thick side on the bottom..
Preheat your oven to 200 degrees centigrade. Pop in the wedges and cook it for good 40 -45 minutes OR till becomes tender and crispy..
Enjoy.

Add potato wedges and mix around until evenly coated. Spread wedges on the prepared baking sheet. Russet potatoes are the best pick for potato wedges, both for their texture and size. Their thick skins and super-starchy flesh guarantee wedges with a crisp outside and fluffy insides once baked. Because russets are larger than other varieties, they also yield bigger, longer wedges.